Total Calories: 203
1. Heat the oil in a large, heavy kettle such as a cast-iron Dutch oven. Add the onion, garlic, and bay leaves, and sauté very slowly over low heat, for at least 30 minutes, stirring occasionally.
2. Raise the heat to high and add the collard greens. Sauté until wilted, then add the remaining ingredients. Bring to a boil, then reduce the heat and simmer, stirring occasionally, for 30 minutes, or until the collards and rice are tender. Serve with homemade cornbread.
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